by Chef Scotty in

Adapted from Alain Ducasse


Cheesy, pillowy, light, unstoppable, GOUGÈRES!

        1/2 cup water

        1/2 cup milk

        1 stick (4 ounces) unsalted butter, cut into tablespoons

        Large pinch of ITK’s “Cook’s Line Seasoning

        1 cup all-purpose flour

        4 large eggs

        1/2 cup shredded Gruyère cheese (1 cup), plus more for sprinkling

        1/2 cup shredded smoked cheddar

        Freshly grated nutmeg

        In The Kitchen With Scotty's "Cranberry-Fennel Compote"


        1. Preheat the oven to 400°. Line 2 baking sheets with parchment paper. In a medium saucepan, combine the water, milk, butter and Cook’s Line and bring to a boil. Add the flour and stir it in with a wooden spoon until a smooth dough forms; stir over low heat until it dries out and pulls away from the pan, about 2 minutes.

choux dough made, piped, cheesed, and ready for the oven.

        2. Scrape the dough into a bowl; let cool for 1 minute. Beat the eggs into the dough, 1 at a time, beating thoroughly between each one. A stand mixer is your friend for this job! Add the cheese and a pinch of the nutmeg.

        3. Transfer the dough to a pastry bag fitted with a 1/2-inch round tip and pipe tablespoon-size (or larger) mounds onto the baking sheets, 2 inches apart. Sprinkle with cheese and bake for 22 minutes, or until puffed and golden brown. Serve hot, or let cool and refrigerate or freeze. Reheat in a 350° oven until piping hot.


When making the choux pastry, it is important to be sure that each egg is fully incorporated into the batter before adding the next. Don't worry if the batter separates and looks curdled at first, because it will.  Keep beating, and it will come together.

These are PERFECT with In The Kitchen With Scotty’s “Cranberry-Fennel Compote”. I can’t….stop….eating.